The 1901 Cookbook Archive
No. 2053 — Lingonberry Cream with Whipped Cream
English historical translation of Molokhovets recipe No. 2053 from the 1901 Russian cookbook, retaining original methods and measures.
Bake lingonberries until soft, pass through a sieve and cool.
Measure one and a half glasses of the resulting fruit purée, cream with sugar and fold in one glass whipped cream.
Mix gently and serve the dessert immediately.
Original source: Read Russian recipe No. 2053. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.